“Italian Cuisine Week” is an initiative launched 10 years ago by the Ministry of Foreign Affairs, which highlights the excellence of the Italian culinary tradition through an annual theme. This year, the theme highlights aspects of our gastronomy related to health, culture and innovation.” This was said by the ambassador of Italy to Mexico, Alessandro Modiano, during the main event of the celebration at the Italian Institute of Culture in the country’s capital (Iic).
The program for the 2025 edition opened on Nov. 3 with the finals of the Mexican Pizza Championship, continued on Nov. 11 with a press conference and a cooking show by guest chef of honor Francesco Bordone and a day of events the next day at the Italian Institute of Culture, dedicated to sustainability and concluded with an aperitivo prepared by chefs Bordone and Vinod Sookar and accompanied by a jazz music concert by the Sabor y Swing quintet. The week will culminate on Nov. 21 with a meeting organized by the Dante Alighieri Society, Mexico City Committee, and the Chocolate Museum in the country’s capital.
“In light of the first yes,” said the Head of Mission, “to the proposal for the inclusion of our cuisine in the list of Unesco intangible heritages, an honor that Mexico has boasted since 2010, I personally believe that if there is a gastronomy in the world that deserves this award, it is the Italian one.
Activities on the evening of Nov. 12 in the IIC began with a masterclass by the guest chef of honor to young students from a number of Mexican gastronomic universities, which was followed by a scientific lecture titled “Knowledge and Flavors that Feed a Sustainable Future.” with the participation of Professor Giovanna Rossi Márquez and Professor Cristian Aarón Dávalos Saucedo of the Tecnológico Nacional de México, Instituto José Mario Molina Pasquel y Henríquez, and Professor Maria Itria Ibba, director of the Grain Chemistry and Quality Laboratory at the Centro Internacional de Mejoramiento de Maíz y Trigo (Cimmyt), moderated by Roberto Marani, scientific attaché of the embassy.
The IIC is also hosting three exhibits: “Food Heroes,” a tribute to those who work behind the scenes in gastronomy-farmers, fishermen, transporters and producers; “Sparkling Wine,” which highlights the importance of Italian sparkling wines and their history; and “Pellegrino Artusi: la ciencia en la cocina y el arte de comer bien,” an exhibit on the author who unified Italian language and culinary tradition in the 19th century.
ALL RIGHTS RESERVED © Copyright ANSA
Dining and Cooking